A beautiful salad featuring fresh, local citrus, zesty arugula and California Avocado garnished with edible flowers.
Avocado-Citrus Salad with Toasted Sesame
Total Time: 10 min
Prep Time: |
Vitamin A 379 IU; Vitamin C 34 mg; Calcium 120 mg; Iron 2.1 mg; Vitamin D 0 IU; Folate 94 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 10%; Iron 10%
IngredientsVinaigrette Ingredients 2 Tbsp. sugar* 1/4 cup pomelo** juice 1/4 cup champagne vinegar 2 sprigs mint, chopped 1/2 cup Extra virgin olive oil 1 tsp. fine sea salt Salad Ingredients 2 ripe, Fresh California Avocado, peeled, seeded and sliced 2 cups wild arugula, washed and rinsed 1 large pomelo**, peeled and segmented 1/4 cup toasted sesame seeds As needed edible flowers
- Mix all ingredients for vinaigrette in a blender.
- Toss arugula with half of vinaigrette and place on serving platter.
- Top with avocado and pomelo.
- Garnish with sesame seeds and edible flowers; serve immediately with remaining vinaigrette alongside.
*Substitute beet sugar or other vegan sweetener for a vegan recipe
**Or other locally grown citrus fruit
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados